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Flame-Roasted Pepper and Orzo Salad

August 01, 2011

- By The Olive Oil Source Kitchen

Bell peppers are like the infamous zucchini. Plant a few, get too many? Add the extra parsley and lemon thyme that is threatening to take over your herb garden and you have a pasta dish flavored with bright, vibrant colors that is the embodiment of summer entertaining. Simple. Tasty. Crowd-pleasing.

If a hands-on lesson is more your thing, learn how to make this recipe right along with us in the first segment of our new video program.

Char peppers under a broiler or over an open flame, turning occasionally, until skin is blackened, about 10 minutes. Remove and place in sealed plastic bag to steam for another 10 minutes. When cool, remove skins, seeds and membranes. Finely dice into ¼ -inch pieces. Set aside.

While peppers are cooling, cook orzo or pearl pasta in gently boiling salted water for 5 minutes until tender. Drain.